In a kneading bowl mix the wine,oil,sugar,both types of flour and baking powder.Knead the dough.On a lightly floured surface roll the dough to 0,5cm thickness and cut into squares.On one side put some jam and fold to get a triangle.Press the edges with a fork to seal.Bake for 10'.The cookies should stay light in color but the bottom will be lightly brownish.Roll immediately in a powdered sugar mix with vanilla sugar.

Dissolve the yeast in a warm milk with some sugar and let stand until foamy.Whisk the butter,sugar,egg,salt and vanilla,add the yeast mixture and with flour knead the dough.Cover and let it rise.

For the filling,chop the dried fruits and soak it in a wine or water.Mix the ground hazelnuts,grated zests,cinnamon,pepper,grated chocolate and ground biscuits.Drain the fruits and add it to the previous mixture.In a separate bowl,whisk the egg white until stiff peaks form and in a separate bowl whisk the egg yolk,butter and sugar.In a fruit mixture add the egg yolk and finally the egg white.

Preheat the oven to 180C.Line a baking pan with parchment paper.

Knead the dough again and on a floured surface roll it in a big square (40x40cm).Spread the filling on the dough (using your hands is the best),leaving clean edges for 2cm on 3 sides.Roll it jelly style and transfer to the pan.Brush the roll with some oil and bake for 30-35'.Cool slightly and dust with powdered sugar.

Directions:Whisk the egg yolks,butter and sugar,then add the flour,salt and vanilla and knead the dough.Wrap it in the foil and chill for 30'.Preheat the oven to 200C.On a floured surface,roll the chilled dough to 3-4mm thickness and cut into desired shapes.Chill for 10'.Bake for 8-9' to stay white.Cool before filling.For the filling,dissolve the nescafe in rum.Mix the cream cheese,nescafe and powdered sugar.Spread the half of the cookies with filling and top with remaining cookies.For the glaze,spread some melted white chocolate on top of the cookies and sprinkle with grated dark chocolate and cocoa powder.Leave them overnight to soften.

Whisk the yogurt,eggs,sugar and oil.Add the mashed bananas,then mixture of the flour and baking powder.Mix just until incorporated.Finally,add the chopped chocolate.Divide the mixture between cases.Bake for 20-25'.Cool.

For the frosting,whisk the butter and cream cheese,then add the powdered sugar,vanilla and caramel sauce.Mix all together.Frost the cupcakes and if you wish pour some caramel sauce on top.

Preheat the oven to 180C.Line a big baking pan with parchment paper and lightly grease the paper.

Whisk the egg whites with a pinch of salt until soft peaks form.Adding one tablespoons of sugar at the time,continue to whisk egg whites until stiff peaks form.Carefully using a spatula fold the oil,flour and peanuts.Spread the mixture into the pan and bake for 15-20' until lightly golden brown.Cool completely.

For the filling,whisk the egg yolks,sugar,flour and 100ml of milk.Rest of the milk put on the fire until boils.Carefully add the egg yolks to the boiled milk and cook over the lower heat until thickens.Divide the filling in two parts.In one part add the chocolate and mix until it melts.Leave to cool. Softened butter mix until fluffy and divide between two filings and mix.

Directions:Preheat the oven to 220C.Cut the flat bread horizontally in two pieces.Put the lower part in the pan,spread some mustard on it,and top with sliced ham and cheese.Put in the oven to heat and the cheese starts to melt.On the upper part of bread spread some bechamel sauce on both sides and put it on the part in the pan.Sprinkle with grated cheese and put it in the oven for a few minutes to form a crust (under the grill).

Mix the flour,baking powder and powdered sugar.Add the chopped butter and make crumbs using your fingertips.Add the egg yolk and knead the dough.Press the dough into the prepared pan and chill for 30'.

For the filling,mix the butter and sugar.Add the eggs,ground hazelnuts and flour.

Spread the jam evenly over the chilled dough and top with the hazelnut filling.Sprinkle the chopped hazelnuts on top.Bake in the preheated oven to 180C for 25-30'.Cool before serving.

Directions:Preheat the oven to 180C.Place the cranberries in a bowl,cover with boiling water.Let stand for 5',drain.In a 23cm round cake pan place 60gr of butter.Place in the oven until butter melts.Take it from the oven and stir yellow sugar and orange juice into melted butter.Arrange cranberries and walnuts evenly in pan.In a separate bowl,mix flour,sugar,baking powder,salt and ginger.Add milk,butter,the egg and vanilla.Mix all together.Spread batter on the cranberries.Bake for 30-35' (toothpick test).Cool in pan for 5',loosen side of cake and invert onto serving plate.Cool slightly and serve.

Cook the sugar and 200ml water until you get a thick syrup (not to thick).Remove from the heat,add the butter and milk and mix until there are no lumps.Then add the coconut flour.Depending of the thickness of the syrup depends the amount of the coconut.First add the 350gr of the coconut and if it seems it's not thick enough add some more.Divide the mixture in two.In one part add the cocoa powder and mix.Line two triangle form with the foil.Arrange a little bit of one and then a little bit of another mixture in the form.Press well and leave to cool.Take it out from the form and cut in slices.